Sekinchan Seafood

Due to Sekinchan’s dual role of being the rice bowl of Selangor and a fishermen’s town, I have popped by a few times to photography lush green paddy fields and boats. But have not actually tried out their seafood fare until having met someone from there recently. So based on his recommendations, we decided to make a foodie road trip there…

Going there is a breeze as one only has to follow the road signs to Kuala Selangor from the Sg. Buloh exit on NKVE. You’ll pass by Ijok etc and from Kuala Selangor, it’s about a 24km drive before you reach the main traffic lights of Sekinchan. On the right, the vast green fields, and on the left, the “harbour”, so take a left! At the end of the T-Junction, turn right and you’ll see a lone hut on your right for the voluntary firemen (pic) and the restaurants are just one the opposite.

The first restaurant we went to was Guan Hwat It has no name so I could only identify it easily identified by it’s blue walls and lot number. The place was full when we walked in and we had to wait about 10 minutes before we got a table. But we made our orders while waiting so barely a minute after we sat down, our dishes were served.

The dish that prompted me to make the drive here. I used to eat this fish, the “Tofu Fish” (豆腐鱼) regularly in my hometown but haven’t seen it around in the Klang Valley. So when I was told it was available in Sekinchan, I needed no further persuasion. The style of cooking is very different from what I am used to, as the Sekinchan folks sure love heavy sauces.

The fish got its name due to the texture, which is silky smooth and easy to slide down one’s throat. Even the bones are soft, but it’s not advisable to eat them, so I normally kinda slurp down the flesh leaving the bone behind. Just lovely. Could have easily finished half the portion by myself. Hehe.

But the fish is seasonal, and mostly available in the early mornings so it’s a luck thing. We were lucky coz our friend’s mother checked with the restaurant before telling us to come. Blessed indeed.

Stir-fried sweet potato leaves

Stir-fred lala that was so fresh, it was delightful picking them off the shells. Tasted naturally sweet.

Steamed “Bai Zao” Fish. Very fresh and firm texture. The squeeze of lime juice really brought out the oomph.

The best part of this meal is that everything only costs us RM53.50 for 7 of us! Fresh and cheap seafood!

Lot 2942, Jalan Bagan,
45400 Sekinchan,
Selangor.

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The other seafood restaurant we tried later was just next to the first restaurant. Jiann Chyi specialises in shark meat dishes either cooked in porridge or stir-fried. It has been featured in Axian’s programme – “Taste with Jason”. One of the special shark meat dishes they feature is the Tiger Shark (老虎鯊) which was sold out by the time we arrived there.

Honestly I wasn’t too keen on all the shark meat dishes but my friend did say that most of these shark babies are farmed as there can’t be that many sharks to go around everyday. Hmm. But it’s becoming quite popular as it’s low in fat, and very nutritious as it’s rich in Omega-3.

It tasted good, but wasn’t really my cup of tea as I prefer something lighter. So maybe the shark porridge would have been a better choice. Also, the style of cooking was somewhat similar to another dish, hence it got too salty for me on the end.

We had Deep Fried Squid too. The batter was very light and the squid, fresh. Delicious.

The other dish we ordered was a house specialty as well – stir-fried Mudskippers (炒土杀). Cooked with a whole lot of other ingredients again, the dish featured heavily on the slighty tangy but flavourful sauce. Saw okra, dried chillies, preserved mustard leaves etc in it. The texture of the flesh is akin to eating snakehead fish (生鱼) so I definitely preferred this to the shark dish, which has a more dense texture.

The 3 dishes also cost us RM50+ . I do believe that one can’t go wrong with fresh seafood and Sekinchan’s just the place for that. 🙂

hi, i went to the restaurant next door, also opposite of the bomba building, they serve really nice shark porridge(we get the spicy version), it is spicy and sourish, very appetising. Also, we bought some really fresh catch (prawn, fish etc) just in from the sea.

KL Yewsaid

I went there with my family on Dec 25th afternoon ard 2pm. We were made to wait almost 30min to order the food and another 1hr for the food to arrive. The services by the girls were astrocious. Our chinese teas never arrives.
The food is nothing spectacular. Not worth the wait. RM130 for 7pax for porridege, fish, clam, vege and prawn. The price is worthwhile but I believe Klang’s price is also reasonable. Overall I rated the shop 4/10.
This will be my last time there. Perhaps one can try the shop opposite which is air-conditioning.

June Wongsaid

HI, Can you pls give me directions to Sekinchan from Petaling Jaya? Instead of the old road from Sungai Buloh, can I use the highway perhaps? Or any directions from Klang itself? Dont want to waste time on travelling. How long does it take from Klang, and from Sungai Buloh? Which way is nearer? Thank you.

epicuriousgirl says: if you’re going from klang, can take the old road from kapar. This will take around 90-120 mins. but if you’re thinking of using a highway to cut down on travelling time, can use the LATAR expressway off Rawang/Templer Park heading to Kuala Selangor. Currently it’s toll-free until 31st Aug 2011. Please click here for the map. Thanks.

Tansaid

Hi epicuriousgirl, do you know is there any public transports that will bring us to sekinchan instead of driving? im thinking of going there this friday, but no idea at all.. many thanks!

epicuriousgirl says: sorry, i am not too sure coz we usually drive. but i read somewhere that you can take a bus from the pudu or salak selatan bus station so maybe it’ll be best if you call them for info. sorry i can’t be of more help. hope you find your way there!

Teh Chuan Huatsaid

would like to offer a correction to one of the dishes mentioned above. The writer call it ‘mud skippers’ but the Chinese characters refers to cat-fish, which I believe is what the dish is made of. I have yet to come across anyone eating mud skippers, let alone for restaurants to serve it. Now that it’s settled, believe more people will venture for this dish 🙂 Happy dining.

Luck Gohsaid

Well, I just stumble upon this article minutes ago. Thanks to CH Teh. I’m also very sure that it is not a MUDSKIPPER. I strongly believe that no Malaysians eats MUDSKIPPER. I’m sure she had eaten the “Ikan Keli” or Catfish as she had written ” Chao Tu Sha” in Chinese. Either call it “Tu Sha” or “Ni Qiu”. Thanks.